Pumpkin Spice Latte… at some point, it just got boring. Repetitive. Way too predictable. Lindi and I love pumpkin, we love coffee, we love seasonality — but we’re not fans of when flavor turns into a marketing cliché.
So we decided to go further. What if you mixed pumpkin with lavender? Or with horchata? What if you served it through cold brew with matcha foam? Or added a little hint of hops?
We pulled together 10 recipes that push the boundaries of what PSL can be. Some are light and herbal, others are rich and creamy. But every one of them actually works. These are truly delicious and thoughtful combinations, tested in our life, in our kitchen, on our land, in our days.
1. Japanese Pumpkin Spice Cold Brew with Matcha Foam
I love coffee. But even more — those moments when a drink becomes a ritual. That’s what this Japanese Pumpkin Spice Cold Brew with matcha foam is for me. I was standing on the porch, staring at the pumpkins near the gate, and realized I didn’t want just another “pumpkin spice latte.” I wanted something in the spirit of Japan, where they honor seasonality and taste without sugar.
This isn’t just another PSL. This is smooth cold brew with spiced pumpkin and a salty note, topped with a soft matcha foam. No sticky vanilla or whipped cream here. And the best part — it’s refreshing, beautiful, it just feels good to make it for yourself.
What you’ll need
For the drink:
- ¾ cup cold brew (6 oz / 180 ml)
- 2 tsp pumpkin puree (I recommend Libby’s 100% Pure Pumpkin on Amazon— the texture is just right)
- 1 tsp maple syrup or simple syrup (adjust to taste)
- ½ tsp pumpkin spice
- a pinch of sea salt
- ice
For the matcha foam:
- ¼ cup oat milk (2 oz / 60 ml), warmed
- ½ tsp matcha powder (ideally culinary grade, like Jade Leaf Culinary Grade Matcha on Amazon)
- ½ tsp honey or agave syrup (optional)
You can swap the oat milk for almond milk if you want it even lighter — the flavor will be less creamy but with a nice almond trace.
How to make it — the Japanese way
- Start with the cold brew. Mix cold brew, pumpkin puree, spices, syrup, and a pinch of salt in a glass. Stir it well — you can use a spoon, but it’s easier to shake if you’ve got a shaker on hand. Add ice almost to the top.
- Now the matcha foam. In a small bowl or measuring cup, whisk the matcha powder with warm oat milk. Important: start with just a little milk to make a paste, then add the rest — that way, you won’t get clumps. Use a whisk or handheld frother to make a light foam. Add a bit of honey if you like — it pairs beautifully with matcha.
- Assemble the drink. Carefully pour the matcha foam over the pumpkin cold brew. If you want it to look extra pretty, pour it over the back of a spoon so it layers more smoothly.
- Enjoy. It’s best not to stir this PSL — let the flavor unfold in layers. First sip: coffee with cold spiced pumpkin. Second sip: warm matcha. A balance of softness and boldness. Definitely not Starbucks.
A tall clear glass works best — so you can see the layers. The green matcha foam against the dark cold brew and pumpkin is just gorgeous.
This drink is great on its own, especially in the morning or midday. But if you want a snack, try it with goat cheese toast and honey. Honestly? We often have it with plain oat cookies or rice crackers. They highlight the subtle matcha flavor and don’t overpower the aroma.
Temperature tip
If it’s really hot out, chill both the cold brew and foam separately in the freezer for about 5 minutes. That way the drink will hold its texture longer and won’t fall apart right after you build it.
2. Classic 2003 Starbucks Copycat (Original Launch Recipe)
Yeah, these days, most PSLs from cafes are just vanilla-sugar syrup bombs. But the original was something else. It had real pumpkin. Warm espresso. A touch of nutmeg. And no whipped cream by default. We recreated that exact flavor — straight from memory archives, with a pinch of facts.
What you’ll need
For the pumpkin base:
- 2 tbsp pumpkin puree (you can use Libby’s 100% Pure Pumpkin)
- 1 tbsp simple syrup
- ½ tsp pumpkin spice
- ¼ tsp vanilla extract
- a pinch of salt
For the drink:
- 1 shot espresso or ⅓ cup strong brewed coffee (2.5 oz / 75 ml)
- ¾ cup milk (6 oz / 180 ml), whole milk works best
- optional — a bit of whipped cream and a dash of cinnamon on top
How to make it — 2003 style
- Warm up the puree. In a small saucepan, combine the pumpkin puree, simple syrup, spices, vanilla, and salt. Stir and heat gently for 1–2 minutes over low heat. The mixture should become smooth and aromatic.
- Add the milk. Pour the milk into the saucepan and whisk or froth until it forms a light foam. Don’t boil it — just heat it up as you would for a pumpkin spice latte.
- Assemble the drink. Pour the espresso into a mug, add the warm pumpkin milk. If you want, top with a bit of whipped cream and sprinkle with cinnamon.
- Take a sip. This is exactly the PSL that started it all. No fake flavoring, no stickiness. Just that classic fall taste, straight out of the early 2000s.
Best served in a warm ceramic mug — it holds the heat, and the coffee just drinks slower that way.
We sometimes pair it with banana bread or a plain piece of toast with pumpkin butter. If you’re in the mood for a bit of coffee nostalgia — this totally hits the spot.
3. Mexican PSL with Cinnamon Horchata Twist
This recipe was inspired by the street drinks in Mexico City, especially horchata — that cool, cinnamon-spiced rice milk we once drank straight from a plastic cup under the sun. Here, we mix it with hot coffee and a pinch of chili to get something… different. And delicious.
What you’ll need
For a quick horchata:
- ½ cup unsweetened rice milk (4 oz / 120 ml)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- 1 tsp honey or maple syrup
- optional — a pinch of cayenne pepper (yes, it totally adds character)
For the drink:
- 1 shot strong brewed coffee or espresso (2–3 oz / 60–90 ml)
- 2 tsp pumpkin puree (you can use Libby’s 100% Pure Pumpkin)
- ½ tsp pumpkin spice
- optional — a bit of whipped cream and some grated dark chocolate for topping
How to make it
- First — the horchata. Don’t worry, it’s easy. In a small saucepan, combine rice milk, cinnamon, nutmeg, vanilla, honey, and cayenne if you’re feeling bold.
Warm over low heat — don’t let it boil. Stir constantly — especially important so the honey and spices don’t burn and turn bitter. After 2–3 minutes, the mix will be aromatic and slightly thickened — that’s perfect. - Add the pumpkin and spice. Right in that same pan, stir in the pumpkin puree and pumpkin spice. Mix well. You’ll get a soft, warm, golden-brown base — kind of like custard, only lighter.
- Pour in the coffee. Brew espresso or strong coffee and gently pour it into the horchata base. Give it a quick whisk to combine. You can also froth it with a milk frother — it adds a nice creamy texture.
- Serve it hot. Pour into your cup, top with whipped cream and a pinch of grated dark chocolate. And right there… no one will ever call PSL boring again.
The serving here matters: a warm ceramic mug with a wide rim so the aroma of cinnamon and vanilla hits you first.
It pairs beautifully with soft corn cookies or a slice of sweet bread like pan de muerto. Makes for a warm, rounded flavor combo you’ll want to sit with for a while.
4. Middle Eastern Pumpkin Spice Cardamom Latte
Pumpkin and cardamom. Sometimes it feels like they were made for each other.⠀
This recipe is warm, spiced, with hints of rose, dates, and a touch of saffron. It turns out soft, like it’s warming you from the inside. Especially if you drink it slowly, under a blanket, with the dog sleeping by the heater.
What you’ll need
For the base:
- 2 tsp pumpkin puree (you can use Libby’s 100% Pure Pumpkin)
- ½ tsp ground cardamom
- 1 tsp honey or date syrup
- ⅛ tsp ground turmeric
- optional — a pinch of saffron soaked in 1 tsp warm water for 5 mins
- a pinch of salt
For the drink:
- 1 shot strong coffee or espresso (2–3 oz / 60–90 ml)
- ¾ cup whole milk (6 oz / 180 ml) — almond milk works too
- optional — crushed pistachios and rose petals for garnish
How to make it — in a Middle Eastern rhythm
- Warm the base. In a small saucepan, combine the pumpkin puree, cardamom, honey, turmeric, salt, and the soaked saffron (if using). Heat it over very low heat to let the spices bloom. Take a deep breath — even at this stage, the aroma is already amazing.
- Add the milk. Pour the milk into the same pan and whisk. Don’t let it boil, just warm it up. If you’ve got a frother — great, it’ll make the texture smoother and creamier.
- Brew the coffee and bring it together. Pour the espresso into a cup, then add the spiced milk on top. You can stir gently or leave it layered.
- Garnish. Sprinkle some crushed pistachios and (if you’re feeling extra) a couple of dried rose petals on top. That little bit of crunch and floral aroma really brings it together.
Best served in a thin-walled mug with some pattern. We’ve got this old porcelain one from a flea market — feels like it was made just for this drink. But if you want to keep it simple, a Turkish-style glass mug with a gold rim looks elegant and gives off the exact right kind of vibe.
Dates, a bit of sesame, or a thin slice of goat cheese — all of these pair beautifully with the spices and create this calm, balanced ritual. Definitely worth a try.
5. Nordic Iced PSL with Sea Salt & Brown Sugar
Soft pumpkin, deep coffee, and that unexpected salty foam on top — that’s where the Nordic character really shows. One morning, we had some leftover brown caramel from baking sweet buns. I added a pinch of sea salt — and bam! That was my new favorite.
What you’ll need
For the drink:
- ¾ cup cold brew (6 oz / 180 ml)
- 1½ tsp pumpkin puree (you can use Libby’s 100% Pure Pumpkin)
- 1 tsp dark brown sugar
- ¼ tsp pumpkin spice
- ice
For the salted foam:
- ¼ cup heavy cream
- 1 tsp maple syrup or the same brown sugar
- a pinch of coarse sea salt (like Maldon)
How to make it — minimalism + flavor depth
- Mix the base. In a shaker or jar, combine the cold brew, pumpkin puree, spices, and brown sugar. Shake it well so everything blends. Add ice to your glass and pour in the drink.
- Whip the foam. In a separate bowl, whisk the cream, syrup, and salt. Don’t overwhip — you want a soft, stretchy texture, almost like melting ice cream.
- Add the foam. Carefully pour the whipped cream over the coffee. It’ll sink a little — that’s totally fine. As long as some of it stays on top, you’re golden. Don’t stir it!
- Enjoy the contrast. First sip — salty foam. Then — coffee with pumpkin and caramel. It’s like a cold sea breeze and a warm blanket all at once. Very Nordic.
This pumpkin spice latte is perfect in a rocks glass — short, sturdy, with enough room for ice. The weight makes it feel grounded, and it just fits the drink.
Pairs well with something salty and simple. We once had it with rye bread and butter — surprisingly balanced, with no extra sweetness. Worth a try if you want a clean contrast.
6. Colonial-Style Pumpkin Spice Ale Latte
We used to joke that Americans only started mixing beer and coffee because they didn’t have decent tea in the 18th century. But then Lindi and I sat down with some old books and started digging in: what kind of pumpkin drink might have actually been on the table back then?
Turned out: pumpkin, barley, and spices were all pretty common in colonial recipes. That’s how the idea of a pumpkin beer latte came up. But not a heavy one — it’s light, slightly malty, with a spiced caramel body. And no, it’s not some “weird mix.” It’s exactly the kind of thing that warms you up after garden work. Or replaces dessert.
What you’ll need
For the simmered base:
- ½ cup non-alcoholic ginger ale or dark lager (4 oz / 120 ml)
- 2 tsp pumpkin puree (we use Libby’s 100% Pure Pumpkin)
- 1 tsp brown sugar
- ½ tsp pumpkin spice
- ¼ tsp ground cinnamon
- a pinch of nutmeg
For the drink:
- 1 shot coffee or espresso
- ⅓ cup milk (2.5 oz / 75 ml), warmed
- optional — a pinch of ground black pepper on top
How to make it — with respect for the era
- Brew the pumpkin ale. In a small saucepan, mix together the ginger ale, pumpkin puree, spices, and brown sugar. Bring to a gentle boil over medium heat, then simmer for another 2–3 minutes.
It will thicken slightly, become aromatic, and carry that mild malty edge. This isn’t a sweet syrup — it’s a sturdy base.
- Combine with coffee. Brew your coffee and heat the milk. In your cup, add the coffee first, then the pumpkin ale base, then the milk. You can stir it slightly, but don’t fully blend it — let the flavor layers stay distinct.
- Final touch. Add a pinch of freshly ground black pepper on top — sounds weird, but it brings just the right bit of warm bitterness to tie everything together.
No fancy presentation needed. This pumpkin spice latte goes great with plain crunchy biscuits or cheese — something like sharp cheddar or a rind-on goat cheese works especially well.
7. Iced French PSL with Lavender & Vanilla Bean
This recipe didn’t come from some dreamy vision of Paris. It came straight from our real summer rhythm: dusty garden work, then shade, ice, and something light, floral, but still coffee-based. Lindi and I had been testing lavender in syrups since spring, and we finally found that one formula where the lavender doesn’t taste soapy — it adds depth.
This is an iced pumpkin spice latte, no heavy milk, with a subtle vanilla aroma and soft pumpkin note in the background. Not sweet, not cloying, and definitely not what you’d get in a standard coffee shop.
What you’ll need
For the lavender-vanilla syrup:
- ½ cup water (4 oz / 120 ml)
- ½ cup sugar
- 1 tsp culinary dried lavender
- ½ vanilla bean (or ½ tsp vanilla paste)
For the drink:
- ¾ cup cold brew (6 oz / 180 ml)
- 2 tsp pumpkin puree (as always — Libby’s 100% Pure Pumpkin)
- 1 tsp lavender-vanilla syrup
- ¼ tsp pumpkin spice
- ¼ cup milk (2 oz / 60 ml), oat or almond preferred
- ice
How to make it
- Make the syrup. Combine water and sugar in a small saucepan. Bring to a boil, then add lavender and vanilla. Lower the heat and simmer for 3–4 minutes.
Remove from heat, cover, and let it steep for 10–15 minutes. Strain through a fine sieve. Keeps in the fridge for up to 2 weeks. Best used after 24 hours — the flavor will mellow.
- Assemble the drink. In a shaker or jar, mix the cold brew, pumpkin puree, spices, lavender syrup, and milk. Shake until smooth. Add ice to your glass, pour in the drink.
- Lindi’s twist. If you want a little foam on top, add a splash of whipped cold plant-based milk. Sometimes we finish it with a single drop of lavender syrup over the foam. It gives that “dessert without dessert” vibe.
This drink isn’t meant for a meal, or even for conversation. It’s for that midday pause when you need to shift gears.
Pairs best with something simple and crisp: biscotti, a thin sugarless cookie, or even a salted breadstick. Most important — nothing that overpowers the lavender.
8. Vegan Thai Pumpkin Spice Iced Latte with Coconut Milk
Lindi and I are huge fans of Thai desserts — especially sangkhaya, a coconut-pumpkin pudding. And at some point, it just clicked: this could be the perfect base for a latte. No dairy at all, but plenty of body, flavor, and that kind of aroma that lingers in your mouth. This pumpkin spice latte isn’t something you sip — you chew it. And that’s what makes it cool.
What you’ll need
For the coconut-pumpkin base:
- 2 tsp pumpkin puree (Libby’s 100% Pure Pumpkin)
- ½ tsp ground ginger
- ¼ tsp cinnamon
- 1 tsp agave syrup or coconut sugar
- ½ cup full-fat coconut milk (4 oz / 120 ml) — from a can, not a drink
- a pinch of salt
For the drink:
- ¾ cup cold brew or strong brewed coffee (6 oz / 180 ml)
- ice
- optional — coconut flakes or toasted sesame for garnish
How to make it — slow and easy, like in Bangkok
- Warm and whip the base. In a small saucepan, combine the pumpkin puree, spices, syrup, coconut milk, and salt. Warm it over low heat for 2–3 minutes, stirring constantly — it should become smooth, fragrant, and slightly stretchy.
You can make a larger batch in advance — it stores well in the fridge for a couple of days. Sometimes we prep it the night before and use it in the mornings like a sauce.
- Assemble the drink. Fill your glass with ice. Pour in the cold brew. Then spoon 2–3 tablespoons of the coconut-pumpkin mix on top. Don’t stir it all the way — try sipping it in layers first. It creates that dual flavor effect that just works.
- Garnish. A few coconut flakes or a pinch of toasted sesame on top — not essential, but adds the right texture and aroma.
This pumpkin spice latte is dense and rich. Best in the middle of the day, when you need a break — not for caffeine, but for flavor.
Pairs nicely with spicy mango salad, banana chips, or even plain rice crackers. Just don’t rush it. This drink is meant to be eaten off the edges of the glass with a spoon.
Lindi and I like to call it our “Thai-style break” — slow, with the fan on, and a view of the lemongrass bush we still haven’t managed to plant properly.
9. Diner-Style Pumpkin Spice Latte with Cinnamon Marshmallow Cream
The pumpkin here is thick. The coffee — strong. The cream? Whipped with marshmallows. Yep, you heard that right. And it’s absolutely worth it.
What you’ll need
For the drink:
- ¾ cup strong coffee or espresso (6 oz / 180 ml)
- ½ cup milk (4 oz / 120 ml), dairy or plant-based
- 2 tsp pumpkin puree (Libby’s 100% Pure Pumpkin)
- 1 tsp brown sugar
- ½ tsp pumpkin spice
- a pinch of salt
For the marshmallow cream:
- ¼ cup heavy cream (2 oz / 60 ml)
- ¼ cup mini marshmallows (about 1 oz / 30 g)
- ¼ tsp ground cinnamon
How to make it — true American-style
- The base. In a small saucepan, heat up the milk, pumpkin puree, sugar, spices, and salt. Don’t let it boil. Whisk until smooth. Add in the coffee. Stir to combine.
- The cream. In a separate saucepan, warm the cream and add the marshmallows. Stir until they completely melt. Remove from heat and let cool slightly. Whip using a mixer or whisk — it won’t form stiff peaks, but that’s exactly what you want. Fold in the cinnamon.
- Assemble. Pour the pumpkin coffee into a glass or mug. Spoon the marshmallow cream on top. It won’t hold a shape — but it will give you that childhood flavor and buttery indulgence. Top with a pinch of cinnamon or even cookie crumbs if you like.
This is for breakfast or late brunch. Serve it with warm rolls, cornmeal pancakes, or leftover sweet potato pie. And eat it all.
Lindi sometimes adds a splash of bourbon — “to really make it feel like a roadside diner.” I don’t argue with that.
10. Pumpkin Masala Chai Latte with Fresh Ginger & Clove
If you’ve had one of those days when everything just falls apart — or you just want to disconnect for 15 minutes — make this tea. A real masala with fresh ginger, clove, black pepper, and pumpkin. We love making it after walking around the garden when the air starts to chill, and we both know: it’s about to get warm and spicy inside, not just in the cup.
What You’ll Need
For the tea:
- 1 cup water (8 oz / 240 ml)
- 1 cup milk (8 oz / 240 ml), dairy or plant-based
- 2 tsp black tea (Assam, Darjeeling, or even regular tea bags)
- 2 tsp pumpkin purée (Libby’s 100% Pure Pumpkin)
- 1 inch fresh ginger, grated
- 2 whole cloves
- 3 black peppercorns
- ½ stick of cinnamon
- 1 tsp maple syrup or honey
- A pinch of ground cardamom
How to Make It — with Respect for the Spices
- Boil the spices. In a small saucepan, combine water and the spices (clove, pepper, cinnamon, ginger). Bring to a boil. Lower the heat and simmer for 5 minutes — this is important to let the flavors fully open up.
- Add tea and milk. Add the tea and milk, then simmer for another 3–4 minutes on low heat. Stir occasionally — especially if you’re using plant-based milk, to keep it from curdling.
- Final touches. Add pumpkin purée, maple syrup, and cardamom. Let it warm for one more minute. Strain it into your mug — what you get is a warm, rich, spice-filled drink that lingers on your tongue.
This masala pairs beautifully with rice flatbread, a ginger cookie, or even just a handful of nuts.
Lindy and I often drink it outside, wrapped in jackets, watching the dog dig in the mulch. It’s become our little fall ritual — no rush, no phones, just something delicious in our hands.
Your Fall Ritual
We’re not trying to replace the classic PSL. Let that one stay as it is — with syrups, whipped cream, and paper cups. We just wanted to remind you that pumpkin has so much more to offer. It fits into spices, cultures, drinks, and formats most people never even consider.
If you try even one of these recipes — let us know. Drop a comment and tell us how it tasted, what you paired it with, what you’d add — or leave out. We’re genuinely curious how you felt about it. After all, we’re not a café. Just two people who love messing around with pumpkin in September.
